The Best Pizza Near Blaue Traube, by the Record
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A pizzeria in the South Tyrolean Alps where the dough gets a long, slow ferment that leaves it almost impossibly light once it comes out of the oven. Toppings lean on local ingredients from the surrounding region, kept fresh and uncluttered. The room is comfortable without being stiff, the staff knows the menu cold, and the craft beer selection is chosen to work with the pizza rather than compete with it.
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A Neapolitan pizza spot tucked under the arcades of Piazza Vittoria, where the high-rimmed crust gets a long, slow rise before it ever sees a flame. The room is tidier than you'd expect from a place this warm, and the family running it treats regulars and first-timers with the same unhurried attention. Dogs are welcome, and the outdoor tables under the arcade are a fine reason to linger over a seasonal pie longer than you planned.
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Rank 3. Piccerè
Neapolitan Pizza
A Neapolitan pizza spot a short walk from the Bolzano train station, decorated in blues that have clearly committed to a maritime theme despite being about as far from the sea as Italy allows. The high-crusted pies are made with quality ingredients, and the fried Neapolitan sides have their own following. There's a garden out back for anyone who prefers to eat al fresco, dogs included.
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A pizza restaurant in the Trentino hills where the dough gets a long, slow ferment and comes out of the oven with that blistered, airy crust that people tend to argue about. Toppings lean on local sourcing, and the craft beer list tilts toward nearby microbreweries, which is the right call in this part of Italy. The room manages to feel both contemporary and mountain-lodge without sliding into kitsch. 50 Top Pizza lists it among Italy's excellent pizzerias.
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A Neapolitan pizzeria that landed in Trento and apparently never left, Bella 'mbriana turns out the high, pillowy, charred-edged crust that people from Naples will either nod at or argue about. The dough is airy, the toppings are fresh, and the menu runs from straightforward classics to combinations that require slightly more explaining. The room is warm, the staff is attentive, and a table on a Friday night requires a reservation made earlier than you'd think.
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A pizza place steps from Trento's Duomo where the dough is the obvious point of pride, slow-fermented until it's soft through the middle and just crisp enough at the edge that you notice the difference. The room is small and warm, and the team runs it like they mean it. Toppings lean simple, which lets the ingredients do the talking. The "suspended pizza" initiative, where customers pay for a slice someone else will claim, is a nice thing to know about.
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Rank 7. Cocceria Alla Stella
Clay pot Pizza
The signature move here is pizza baked and served in a clay pot, which keeps everything molten and fragrant down to the final slice. This is a no-frills pizzeria in a small Trentino village, the kind that locals use as a benchmark rather than a destination. The dough is light, the crust blistered, and the toppings do not feel diluted by the cooking. Exactly the sort of place where nobody needs the menu after the second visit.